Hershey's chocolate cake recipe back box
Introduction
Hershey’s chocolate cake recipe back box, Indulge in the softest, fluffiest, and most chocolatey cake — without eggs, oven, cream, or even chocolate! Yes, this easy chocolate cake recipe uses simple home ingredients and a stovetop setup. Whether you’re a beginner or a seasoned baker, this cake will blow your mind with its rich flavor, airy sponge, and creamy ganache.
🛒 Recipe Ingredients (with Highlight)
The beauty of this recipe lies in its minimal, everyday ingredients. Here are a few highlights:
- Curd (Yogurt) – It replaces eggs and gives the cake its soft, spongy texture.
- Cocoa Powder – Choose a good quality, unsweetened powder for a deep chocolate flavor.
- Milk + Cornflour – This combo forms the base of our smooth, glossy ganache.
- You’ll find full 1x, 2x, and 4x quantities in the table above.
👩🍳 How to Make the Cake (Step-by-Step)
⏱️ Total Time: ~1 hour
🔥 Step 1: Prepare the Batter (10 min)
- In a mixing bowl, add:
- 1/3 cup neutral oil (not mustard)
- 1/3 cup fresh curd
- ½ cup + 2 tbsp powdered sugar Mix until creamy and smooth.
2. Sift in the dry ingredients:
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking powder Fold gently using a spatula to avoid overmixing.
🔥 Step 2: Prepare Stove-Oven Setup (10 min)
- Use a deep kadai or thick-bottomed pan.
- Add salt (reuse old salt used for baking), place a stand inside, cover, and preheat on medium flame for 10 minutes.
🔥 Step 3: Grease the Mould
- Grease a 6-inch round mould with oil and line with butter paper or dust with flour.
- Pour the batter and tap gently to remove air bubbles.
🔥 Step 4: Bake the Cake (30–40 min)
- Place the mould inside the hot kadai.
- Cover and cook on low-medium flame for 30–40 minutes. Check after 28 min with a toothpick — if it comes out clean, it’s done!
- Cool the cake completely before demoulding and cover with a cloth to avoid drying.
🎂 How to Make Moist Ganache (No Chocolate or Cream!)
Ingredients:
- 1/3 cup unsweetened cocoa powder
- 1 tbsp cornflour
- 1/2 cup powdered sugar
- 1 cup milk
- 2 tbsp butter
Steps:
- In a saucepan, mix cocoa powder and cornflour.
- Add sugar and gradually whisk in milk — ensure no lumps remain.
- Cook on low-medium flame while stirring constantly until the mixture thickens (~6 min).
- Add butter and cook 1 more minute to achieve a pourable consistency.
- Let it cool for 5 minutes before pouring over cake.
🧁 How to Make It Extra Moist
- Don’t overmix the batter — use a spatula for the final fold.
- Let the cake cool covered with cloth to trap moisture.
- Pour ganache while it’s still slightly warm — it seeps in and keeps the cake juicy.
🧪 10 Test Kitchen Tips
- Use neutral oil (not mustard).
- Always sift dry ingredients.
- Fold gently — don’t whisk too long.
- Preheat kadai well.
- Use thick salt to distribute heat evenly.
- Cool completely before applying ganache.
- Whisk ganache constantly while cooking.
- Add ganache only after cooling 5–10 minutes.
- Use grated chocolate or sprinkles to garnish if available.
- Store cake in airtight container to avoid drying.
📦 How to Store This Cake
Wrap the cake in foil or keep in an airtight container. It stays fresh:
- At room temp: Up to 24 hours
- In refrigerator: 4–5 days (bring to room temp before serving)
❄️ Can You Freeze It?
Absolutely! Wrap slices or the whole cake (without ganache) in cling wrap and foil. It can be frozen for up to 1 month. To use:
- Thaw in fridge overnight
- Microwave for 10–15 seconds to regain moisture
- Add fresh ganache after thawing
💬 Community Tips & Praise
Rahul K. (nonvegkahani community member):
“This is the only cake I bake for birthdays now. The ganache is genius — so creamy without cream! I tried it with jaggery powder too, and it still turned out moist and heavenly.”
🍽️ Directions Recap (Steps)
- Mix wet ingredients
- Sift & fold dry ingredients
- Prepare kadai & mould
- Bake in kadai (30–40 min)
- Make ganache
- Cool, demould, and pour ganache
- Garnish and refrigerate 1–2 hours
- Slice & enjoy!
🔢 Nutrition (Per Slice – Approx.)
- Calories: 190
- Fat: 9g
- Carbs: 26g
- Protein: 2.5g
- Sugar: 15g
🎥 Best YouTube Tutorial:
Watch Full Step-by-Step Recipe Here ➤
(Embed your actual video link here)
❓ 5 Frequently Asked Questions (FAQ)
Q1. Can I use wheat flour instead of maida?
Yes, but the texture may be denser. Use half maida + half wheat for best results.
Q2. Can I add nuts or choco chips?
Yes! Add them to the batter before baking for extra richness.
Q3. Can I bake this in the oven?
Of course! Bake at 180°C for 30–35 minutes.
Q4. Can I make this without cocoa powder?
To make a vanilla version, skip cocoa and add 1 tsp vanilla essence.
Q5. My ganache turned too thick — what to do?
Just add a tablespoon of warm milk and stir gently to loosen.
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